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Rosemary-Anchovy Pork Chops


Rosemary is a perfect match for anchovies in this marinade, which also works well on lamb chops or steak. Serve with couscous and roasted vegetables.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, April 2012


  • 1/2 cup fresh rosemary leaves, finely chopped
  • 6 garlic cloves, minced
  • 14 to 16 anchovy fillets, finely chopped
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • Coarse salt and ground pepper
  • 4 bone-in pork chops (1 inch thick; 2 pounds total)


  1. In a large bowl, whisk together rosemary, garlic, anchovies, oil, and vinegar; season with salt and pepper. Coat pork in rosemary mixture and let stand 15 minutes.

  2. Heat broiler. Place pork on a rimmed baking sheet and broil until browned at edges and cooked through, 10 to 12 minutes, flipping once.

Cook's Notes

The 14 to 16 fillets in this dish seem like a lot but yield just 3 tablespoons -- enough to add rich, subtle flavor.

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